Tuesday, January 27, 2015

Beef Broccoli over Autumn Squash Polenta

     If you are wanting comfort food and attempting to maintain your health, I have a pretty yummy dish for you!!!  Beef Broccoli over Autumn Squash Polenta is heavy enough for Fall, yet light enough for Spring!  Vitacost has created instant Polenta variations that have made dinner time a dream come true!!!  If you want to add some zippidy to your doo dah, then whip this together as soon as possible  ;)

Ingredients for 4 servings~
1 Tablespoon Vermouth
1 Tablespoon Sesame Oil
1 Tablespoon Rice Vinegar
1 Tablespoon Water
1 Tablespoon Swerve Granular Erythritol ( or sugar)
1 Tablespoon Cornstarch
1 Tablespoon Extra Virgin Olive Oil
1 Yellow Onion, diced
1 heaping Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
1 pound Broccoli, cleaned and diced into florets
8oz sliced Mushrooms
1 pound Beef Sirloin, trimmed of fat and sliced into thin slices
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4 cups Water
1 rounded Tablespoon Chicken Base
1 cup Vitacost Autumn Squash Polenta

     Make mixture of Vermouth, Vinegar, Oil, Water, Erythritol or Sugar, and Cornstarch, set aside.   Heat EVOO in skillet and add Onions, Garlic and Cayenne til golden brown.  Add Broccoli til crisp tender, then add mushrooms til softened, finish by adding sliced Sirloin and pour Cornstarch mixture in skillet til Beef cooked, yet pink in center, keep warm.  Meanwhile, bring 4 cups water to boil with Chicken Base, slowly add Polenta and bring to a simmer for 3-5 minutes or til thickened.  Remove from heat and add 1 cup to bowl and top with 1/4th Beef mixture~Enjoy  ;)

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